Recipes

Soy sauce? Peanut butter? Maple syrup? Settle some scores with this breakdown.

Creamy tahini-spiked yogurt plays a dual role in these quick baked turkey meatballs: Half is combined with the ground meat and herby, earthy za’atar to ensure that the meatballs are extra juicy and tender, while the rest doubles as a drizzling and dipping sauce. How you choose to serve the duo of meatballs and tahini yogurt is up to you: Stuff them into split pita, serve them over cooked grains like rice or bulgur, or just sit them alongside a pile of garlicky greens.

Can teadon A14 via Kiwi

Creamy, fluffy garlic and herb cheese just like Boursin — and you can make it in minutes at home. Once you see how easy this is, you’ll never buy the store v...

Ask 30 people how to make this simple Taiwanese recipe, and you’ll receive 30 different responses.

At Via Carota, the charming West Village restaurant run by the partners Jody Williams and Rita Sodi, the menu description for insalata verde does little to give away any details about what makes it so unbelievably, mouth-smackingly perfect. A visual inspection of the dish reveals only leaves of endive, butter lettuce, frisée and watercress all piled as high as gravity will allow, topped by a drizzle of dressing studded generously with shallots and mustard seeds. In truth, all the secrets of this otherworldly salad lay in the graceful, unlikely application of a flavorless one: water. First, the five carefully chosen types of lettuce are all triple-washed to yield what Williams called “a super happy salad.” Next, the minced shallots are given a quick rinse under cold water — instead of a long maceration in vinegar — to keep them shalloty and savory and prevent them from becoming too acidic, which could overwhelm the delicate lettuces. And finally, and perhaps most surprising, Williams adds a spoonful of warm water to the vinaigrette. “We add warm water to make it more palatable,” she explained. “Pure vinegar is just too strong — it assaults the taste buds. We want a salad dressing so savory and delicious that you can eat spoonfuls of it. We want you to be able to drink it!” This might just become your go-to vinaigrette. Spoon it liberally over everything from boiled asparagus to farro salad to steak and fish and roast chicken. It’s so good that you might even be tempted to pour it into a glass and top it off with sparkling water.

This one-pot meal, which is inspired by chirashi, or Japanese rice and raw fish bowls, features a savory vinegared rice that’s typically served with sushi Traditionally, the rice is cooked first, then mixed with vinegar, but here, the rice is cooked in vinegar-seasoned water to eliminate a step The result is sticky rice that’s tangy and sweet, and a perfect bed for fatty salmon

Bunch of recipes with unfamiliar ingredients, and ingredients that I seldom eat/have. Spring greens.

Drop chiles, bell pepper, ketchup (nightshades,unhealthy vegetables) use garlic sauce also saved:2026-04-10

Here are 20 easy-to-make nightshade-free recipes to make eating a diet free from nightshades just a little easier.

[Note: This post contains affiliate links. Link to full affiliate disclaimer in footer]If you're following a nightshade-free diet, you may find that some of your favorite foods and ingredients are …

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### Ingredients:#### Beef and Marinade:- **Beef**: 2 lbs (lean cut, less fat and connective tissue) - **Baking Soda**: 1.5 tsp - **Sugar**: 1.5 tsp - **Sa...

At the restaurant RVR (pronounced “river”), the chefs Travis Lett and Ian Robinson toss this dressing with winter chicories from the local farmers’ market, speckled and striped pink and green. Any crisp leaves from the supermarket, including lettuces and other chicories like radicchio, endive and escarole work well. At their restaurant in Venice, Calif., they top the tossed salad with shaved Parmesan, anchovy-toasted bread crumbs, lots of parsley, fresh squeezes of lemon juice and plenty of black pepper. It’s also delicious as a dip for crudités, with roasted or steamed vegetables, tossed with noodles or used as a spread for sandwiches or savory toasts.

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Three super-simple Chinese-inspired dinners you can whip up any night of the week. Nothing complicated, nothing fancy - just fast, crazy-tasty meals you’ll want to make over and over again. From quick proteins to big flavor sauces, these are the dishes that make weeknights way easier (and way better).